Soft Gluten-Free Dinner Rolls
Gluten-free rolls can be dense; this dough uses psyllium or a quality bread blend for structure and a soft crumb.
Warm milk wakes the yeast. Let the rolls rise until puffy before baking.
Brush with butter right out of the oven for bakery shine.
Pillowy gluten-free dinner rolls soft enough for sandwiches and holiday tables — no wheat, full comfort.
Soft Gluten-Free Dinner Rolls
Pillowy gluten-free dinner rolls soft enough for sandwiches and holiday tables — no wheat, full comfort.
Servings: 12 rolls
Ingredients
- 3 cups gluten-free bread flour blend or 1:1 with 2 tsp xanthan if needed
- 1 packet instant yeast 2 1/4 tsp
- 2 tbsp sugar
- 1 tsp salt
- 1 cup warm milk about 110°F
- 1/4 cup melted butter plus more for brushing
- 2 large eggs
- 1 tbsp psyllium husk powder optional, for chew
Instructions
- Mix flour, yeast, sugar, salt, and psyllium. Add warm milk, butter, and eggs; beat until smooth and sticky.
- Scoop into a greased muffin tin or shape 12 rolls on a parchment sheet. Cover and rise 45–60 minutes.
- Preheat oven to 350°F (175°C). Bake 22–28 minutes until golden.
- Brush with melted butter. Cool slightly and serve warm.
Notes
Best the day baked; reheat leftovers 10 seconds in the microwave.
